Courtesy of the Soyfoods Council, this vegetarian lasagna is an easy and delicious meat-free meal.

Ingredients

1 container soft (silken) tofu

1 container firm or extra firm tofu

1/4 cup soy milk

1/2 teaspoon garlic powder

2 tablespoon lemon juice

3 tablespoon fresh basil, chopped

1 teaspoon salt

2 (10-ounce) packages frozen spinach, thawed, patted dry

4 cups tomato sauce

1 box lasagna noodles

Directions

In a food processor or blender, combine the tofu, soy milk, garlic powder, lemon juice, basil and salt and process until smooth. Add spinach to this mixture.

Place about a cup of the tomato sauce in the bottom of the crockpot or slow-cooker. Then place a third of the noodles on top of the sauce, and a third of the tofu and spinach mixture on top of the noodles. Repeat these layers, being sure to end with sauce on top.

Cook on low for 6 to 8 hours, or until noodles are soft. Serve with a crisp green salad.